Beef – Page 2 – The Gourmet Farm Girl

This is a great recipe for using up leftover Chili or Chili Con Carne
(see previous post)

Chili Con Carne Lasagna

By The Gourmet Farm Girl

Pre-heat oven to 350 degrees

2-3 tablespoons vegetable oil

1/2 pound Chorizo sausage

1 quart chili or chili con carne

3-4 small fresh tomato’s (diced)

9 oven ready lasagna noodles

8 oz.’s Panela cheese (crumbled)

(found in the ethnic section)

see image below

8 oz.’s sharp cheddar (shredded)

1 ancho pepper sliced thin

1-15 oz. Crema Mexicana (Mexican Table Cream)

(found in the ethnic section)

see image below

or sour cream

In a medium size stock pot heat the oil and brown the chorizo sausage, add the chili and tomato’s; heat thoroughly.

Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.

Place the sliced peepers on top, cover with foil and bake for 35-40 minutes until hot and bubbly.

Remove from oven and drizzle with the table cream.

Serves 6-8

Great Idea… Read More »

I’m a huge fan of adding beans to my chili’s…but after making this Tex Mex style of chili with only braised down meat, peppers and tomato’s, I changed my mind. It’s like a mother sauce that you can use for other dishes. This is my version of a very old fashioned style of chili.

Enjoy!

Chili Con Carne

By the Gourmet Farm Girl

3 Tablespoons vegetable oil

1 pound beef chuck (cubed)

1/2 pound pork loin (cubed)

3 Tablespoons Chili powder (hot)

1 large onion (chopped)

1 large Ancho chili (chopped)

6 cloves of garlic (minced)

1 Tablespoon dried Mexican oregano

2 teaspoons ground cumin

1 teaspoon coriander

1 fresh tomato (chopped)

1 quart tomato juice

2 flour tortillas (ground)

this will be used as a thickener)

Dried pepper seeds to taste.

In a large Dutch oven heat the oil over medium high heat and brown the meat for 5-7 minutes.

Sprinkle the chili powder over the meat and stir. Add the onion, Ancho pepper, garlic, oregano, cumin, coriander and fresh tomato. Stir and cover the post with the lid. Braise for 1- 1 1/2 hours over medium to low heat. Stir occasionally.

Tear the tortilla shells into large pieces and grind in a food processor until it resembles a flour texture; set aside.

When the meat is tender add the tortilla flour to thicken the chill. Reduce to simmer and cook for an additional 10-15 minutes with the lid tilted. ( it can sit an simmer for as long as you like)

Serve with hot chili pepper flakes, or any other garnishment you would like…

Yields 6-8 servings

Tex Mex Style Chili Read More »

Chili Sloppy Joes

By The Gourmet Farm Girl

1- 32 oz. jar of Spicy Bean, Buckeye or Farmhouse Chili
1/2 pound ground beef
1/2 pound ground sausage (plain)
1 package slider buns
1/2 pound smoked gouda cheese sliced thin
small bunch of fresh cilantro or slaw

Brown the meat in a skillet over medium high heat, add the chili and simmer for 8-10 minutes. Using a potato masher or large spoon mash some of the beans into the meat mixture. This will help to thicken it. Serve with slider buns, add a piece of cheese and some fresh cilantro or your favorite slaw on top.

Makes about 10-12 sandwiches

Game Day Joes… Read More »

When growing up on the farm, my mother made pot roast many times. Here is a different twist on making a roast. This recipe is great for a week-end dinner or crock pot recipe!

Chuck Roast Pizzaiola

By The Gourmet Farm Girl

2-3 tablespoons canola oil
2 1/2 pound chuck roast (bone in)

1 onion chopped
3-4 cloves garlic minced

1 15 oz can beef broth
3 bay leaves
1 quart stewed tomatoes with juice
1 6 oz can tomato paste

1 teaspoon salt

1 teaspoon pepper

1 teaspoon crushed red pepper flakes

2 teaspoons dried oregano

2 teaspoons dried thyme

1 small chunk Parmesan cheese (shaved)

Preheat oven to 325 degrees

Salt and pepper both sides of the chuck roast

In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.

Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.

Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.

Serves 6-8

Hardy Fall Meal… Read More »

Red Gold Tomatoes has been sending me their products now for several years for new recipe ideas. They recently sent me some Tuttorosso caned tomato products to try. Red Gold own Tuttorosso tomatoes. All of these products are quality tomato products. I love cooking with them. Here is a easy delicious recipe to whip up on a busy week night. Within 30 minutes you can make this hardy healthy meal for your family.

Hot Peppered Pasta with Bison

by The Gourmet Farm Girl

1 pound ground Bison or Beef

Extra Virgin Olive Oil

2 large garlic clove minced

1/2 red pepper chopped

1/2 green pepper chopped

salt and pepper to taste

2 tablespoons dried parsley

1 tablespoons dried basil

1/2 tablespoon dried oregano

1 14.5 oz. can Tuttorosso petite diced tomatoes

1 25 oz. can Tuttorosso Tomato Puree

2 cups cooked Rotini pasta

Dried hot pepper flakes

In a large deep skillet over medium heat brown the meat with the olive oil; 10-12 minutes till cooked through. Stir in the minced garlic and peppers; sauté for 2-3 minutes or until peppers soften. Salt and pepper to taste.

Stir in the dried parsley, basil, oregano, diced tomatoes and tomato puree. Cover with a tilted lid and reduce the heat to simmer. Cook for 15-20 minutes or longer while boiling your favorite pasta according package directions.

Stir in the cooked pasta, plate and sprinkle with dried hot pepper flakes, serve.

Serves 4-6

Hot Peppered Pasta with Bison Read More »

Cheesy Meatballs with Tomato and Herb Sauce

By The Gourmet Farm Girl

1 pound ground beef

1/2 pound pork sausage (mild)

1 small onion chopped

3 tablespoons ketchup

1 egg

1 cup soft bread crumbs (gound fine)

1 cup milk

1/2 teaspoon dried mustard

1 Tablespoon Worcestershire sauce

1 teaspoon ground garlic

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 pound fresh mozzarella cheese (cut into small chunks)

1 cup Gruyere cheese (shredded)

Small bunch of flat leaf parsley and purple basil for garnish

Preheat oven to 375 degrees

Spray a muffin tin with cooking spray; set aside

In a large mixing bowl combine all of the above; except the cheese.

Place 2-3 tablespoon of the meatball mixture in the bottoms of the muffin tin. Gently press some of the meat mixture up on the sides to form a pocket.

Place a chunk of the mozzarella cheese into each pocket. Cover with remaining meatball mixture to form a ball.

Place the muffin tin on a heavy cookie sheet (to catch any greese that may run out) bake in the oven for 25 minutes; remove pan from the oven and with a large spoon turn each meat ball over to expose the bottoms. Return to the oven for an additional 5 minutes to brown the bottoms.

Remove from the oven and turn each meatball right side up and top with the grated Gruyere cheese.

Place spaghetti noodles on plate and place 2-3 meatballs on top; cover with Tomato and Herb Sauce; garnish with fresh chopped flat leaf parsley.

Yields: 10 meatballs

While meatball are in the oven make the following sauce and cook your favorite pasta according to package directions.

Tomato Sauce with Herbs

By The Gourmet Farm Girl

1 29 ounce can tomato sauce

1 small onion chopped

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon granulated garlic

1 Tablespoon dried parsley

1 Tablespoon brown sugar

extra virgin olive oil

salt and pepper to taste

In a large deep skillet over medium heat drizzle 2-3 tablespoons of extra virgin olive oil; sauté chopped onions for 2-3 minutes till soft. Add the tomato sauce, herbs, brown sugar, salt and pepper.

Cover with a tilted lid to allow some of the steam to escape. Reduce heat to low and simmer for 30 minutes; stirring often.

ENJOY!

Moist and Cheesy Meatballs… Read More »

After a busy day of shopping here is a delicious and simple supper idea!

Italian Sausage and Beef Burger with White Cheddar

and Alfalfa Sprouts

By The Gourmet Farm Girl

½ pound mild Italian sausage

½ pound lean ground beef
Salt and Pepper
4 slices white cheddar cheese
4 slices red onion
Fresh Spinach
Fresh Alfalfa sprouts
4 whole wheat hamburger buns

In a medium size mixing bowl blend together the sausage and ground beef,
shape into four patties; salt and pepper to taste.

Cook burger at 400 degrees on a grill or pan fry till cooked through; 5-7 minutes on each side. Remove and plate; top each burger with a slice of cheese; tent with foil and let rest till cheese melts; 4-5 minutes.

Butter each side of the hamburger buns and place on a cookie sheet; broil for 2-3 minutes till golden brown; remove and place fresh spinach on each bun, top with a burger, layer the onion and sprouts on top.

Makes four servings

Double if serving more

Enjoy!

Gourmet Burger idea… Read More »

Simple meal and a family favorite…

Meatloaf with Brown Sugar Glaze

by The Gourmet Farm Girl

1 lb hamburger
1 small onion chopped
1/3 cup ketchup
1 egg
1/2 cup milk
3/4 cup dried bread crumbs or panko crumbs
1 t dried mustard
½ t. salt
½ t pepper
1 Tablespoon Worcestershire sauce
¼ t. garlic powder or 1-2 small cloves chopped

Heat oven to 375 degrees

In a large mixing bowl mix all the above together with hands (or a large spatula) spray a glass loaf pan with cooking oil; place the meat mixture into loaf pan.

In a small mixing bowl whisk together 1/3 cup brown sugar, 2 teaspoons honey and 1/2 cup ketchup. Spread over the top and bake 50-60 minutes.

Makes 6-8 servings

ENJOY!

Don’t forget the mashed potatoes

Alterations: Bake meatloaf without Brown Sugar Glaze and melt 2-3 slices of Swiss or mozzarella cheese on top of meatloaf right before removing from the oven.

Mix in 1/2 cup chopped parsley or 1/4 cup fresh chopped green peppers to the mixture

Farm Girl Meatloaf Read More »

Skewered Grilled Steak and Scallops with Bacon Cream Sauce

By The Gourmet Farm Girl

1 Rib Steak
8 Sea Scallops
½ brick of Boursin Gournay Cheese- Garlic and Fine Herb flavor
2-3 Tablespoons Bacon Bits
1 oz warm milk

Soak skewers in water while preparing the meat and sauce

Cut steak into chunks and season with salt and pepper or your favorite steak seasoning

Rinse scallops and season with salt and pepper

Cut Boursin cheese in half and place in a small sauce pan; warm slowly, gradually adding the warm milk till it gets creamy; add the bacon bits; re-warm when ready to pour over skewers.

When ready to grill; skewer the meat and scallops (double skewer the scallops if needed to hold them in place) drizzle with extra virgin olive oil

Place on hot grill and cook meat to your liking and the scallops are opaque and cooked through 12-15 minutes depending on the temperature of your grill. I grill at 400 to 425 degrees.

Plate up and pour bacon cream sauce over the skewers; garnish with fresh chopped parsley and ENJOY!

It’s Grill Season Read More »

Cheese Producers…

Cheesy Meatloaf

By The Gourmet Farm Girl

1 pound lean ground beef

1 sm. chopped onion

2-3 T ketchup

1 egg

1/2 c. milk

½ c. dried bread crumbs or panko crumbs

½ t. dried mustard

½ t. salt

½ t pepper

1t. Worcestershire sauce

¼ t. garlic powder or 1-2 small cloves chopped

Or 1 1/4 teaspoon of Farm Girl’s House Seasoning blend

Mix all together with hands (or a large spatula)

Spray a glass loaf pan with cooking oil

Place half the meat mixture into the dish and top with 3 slices of provolone or mozzarella cheese; spread the other half of mix over the cheese and bake at 375 degrees for 40-45 minutes; remove from oven and place 3 more slices of cheese on top and return to oven till cheese melts; 1-2 minutes

Garnish with chopped parsley

Makes 6-8 servings

ENJOY!

Cheese Producer in training…

Different twist on a basic… Read More »